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Easy Creamy Crockpot Potato Soup with Cheddar & Chives

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This creamy crockpot potato soup with cheddar and chives is completely hands-off, made with simple pantry ingredients, and perfect for busy weeknights. The potatoes break down naturally for a velvety texture without heavy cream.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and diced into 1-inch cubes
  • 1 medium yellow onion, diced
  • 3–4 garlic cloves, minced
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 1 cup whole milk (or 2% if needed)
  • 2 cups sharp cheddar cheese, shredded from a block
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (plus more to taste)
  • ¼ cup fresh chives, chopped (reserve some for garnish)
  • ½ cup sour cream (optional but recommended)

Instructions

  1. Prep the potatoes and onion: Peel and dice potatoes into 1-inch cubes. Dice the onion. Mince the garlic.
  2. Layer in the crockpot: Add diced potatoes, onion, and minced garlic to the crockpot. Pour in chicken broth. Season with salt and pepper. Stir to combine. Do not add dairy yet.
  3. Cook on low for 7-8 hours or high for 4-5 hours until potatoes are fork-tender.
  4. Mash some of the potatoes: Use a potato masher or wooden spoon to mash about half the potatoes right in the crockpot, leaving some chunks for texture.
  5. Stir in butter and milk: Add butter and let it melt, then pour in milk and stir gently.
  6. Add cheese and sour cream: Turn crockpot to warm or low. Add shredded cheddar and sour cream (if using). Stir until cheese is melted and soup is smooth (about 2-3 minutes). Do not let it boil.
  7. Taste and adjust seasonings: Add more salt and pepper if needed. Stir in most of the chopped chives, reserving a tablespoon for garnish.
  8. Serve hot: Ladle into bowls and top with extra cheddar, a dollop of sour cream, and fresh chives.

Notes

Shred your own cheese for best melting. Add dairy at the end to prevent curdling. Let soup rest 10 minutes before serving to thicken. For thicker soup, mash more potatoes or use a cornstarch slurry. Store in fridge up to 4 days or freeze up to 3 months.

Nutrition

Keywords: crockpot potato soup, creamy potato soup, slow cooker soup, cheddar chive soup, easy weeknight dinner, comfort food, gluten-free soup

Find it online: https://tinastirs.com/easy-creamy-crockpot-potato-soup-with-cheddar-and-chives/